Lentil & tuna salad

Ingredients (4 portions)

• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 2 garlic cloves, finely grated
• 50 ml olive oil
• 2 x 250 g pouches ready-cooked puy lentils OR 1-2 tins of lentils/beans of your choice, rinsed well
• 2 x 160 g cans tuna steaks in spring water, drained and flaked
• 160 g cherry tomatoes, halved (about 10)
• 2 ready-roasted peppers, chopped
• handful of parsley, finely chopped
• ½ small bunch of chives, finely chopped, plus extra to garnish

Method

1. Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.

2. Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.

Adapted from BBC Good Food